March 6, 2012 - 5:16pm
Pain Rustique au Levain du Sud-ouest - Retarded
Baked off the 20 hour retarded boule that was identical in every way to the non retarded one baked yesterday. The crust on this bread is even better than the non retarded one. But the crumb is more airy on the non retarded one. The taste is better on the retarded boule but the texture is better on the non retarded one. I have to call this a draw. Both have their strong points and both are very good SD breads. It was a nice experiment to complete and not what was expected. I though that the retarded loaf would win hands down but this was not the case. Here are some pix's.
A nice grilled cheese w/ beer can chicken sandwich for lunch
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I like your experiment and I'm surprised by your results as well. Either way, your bread looks like it has a nice crust and crumb and I'm sure you will find ample use for both versions as the makings of a DA sandwich creation!
Regards,
Ian
to add the sandwich. Nothing like left over beer can chicken for sandwiches - except maybe beer can turkey :-)
How interesting- I recently did a similar retarded vs. baked same day comparison with a boule, and it was the retarded loaf that had the light, open, almost feathery texture. Now I'll have to do it again to be sure...
with your test - even though mine came out different. I fully expected that the retarded boule would be better in every way to the one that wasn't. I must have done something wrong to the retarded boule along the way. The non retarded one was slightly overproofed and the retarded on was maybe under-proofed. Other than that I'm not sure. SD baking can so unpredictable even when trying to make all things equal. Either way, this bread is a fine one that is now my favorite SD recipe and I'm going to keep retarding it for the improved SD flavor alone.